Head of Bakery – Training Centre

The Head of Bakery Training Centre is responsible for leading and supervising all bakery and bread‑related activities at Training Centre Dubai. The role ensures technical excellence, consistency and innovation across bakery production and training programs while maintaining the premium positioning of the training centre within the IMEA region.This position combines advanced bakery expertise with leadership training supervision and operational responsibility.Reporting Line & Key InterfacesReports to:Executive Pastry Chef / Head Chef Trainer IMEACollaborates with:Pastry Chef Trainers Technical Team Distributors Sales & Marketing TeamsSupervises:Bakery specialists assistants and bakery‑related training operationsSupports:Bakery masterclasses professional workshops and regional demonstrationsKey ResponsibilitiesBakery Leadership & SupervisionLead supervise and coordinate all bakery and bread activities within the Training Centre.Ensure consistent technical standards across all bakery‑related training sessions and demonstrations.Coach and support bakery trainers and assistants in both technical execution and training delivery.Act as the main bakery technical reference for the Training Centre.Bakery Production & Technical ExecutionOversee preparation and execution of high‑quality bread and bakery products for trainings and demonstrations.Ensure expert control of fermentation sourdough management lamination and artisanal bread techniques.Validate and standardise recipes scaling and baking processes.Adapt bakery production methods to hot climate conditions.Supervise use and maintenance of deck ovens and professional bakery equipment.Recipe Development & InnovationLead development of bakery and bread recipes aligned with the schools product portfolio and quality standards.Contribute to innovation projects and regional product development initiatives.Oversee technical documentation recipe writing and standardisation.Operational ExcellencePlan and manage bakery production timelines in line with training schedules and events.Coordinate with internal teams for workshops, customer visits and external activations.Ensure efficient use of ingredients tools and resources.Hygiene & ComplianceEnsure strict compliance with food safety hygiene and local regulations.Maintain high standards of cleanliness, organisation and safety within the bakery areas.RequirementsTechnical ExpertiseStrong expertise in artisan bread production (sourdough, baguette, specialty grains).Advanced mastery of viennoiserie and laminated dough techniques.Solid understanding of fermentation science and dough behaviour in hot climates.Proven experience with deck ovens and professional bakery equipment.Professional CompetenciesStrong leadership and supervisory skills.High level of precision, structure and organisation.Ability to plan, prioritise and manage multiple activities.Team‑oriented mindset with strong communication skills.Comfortable working in an international training environment.Strong motivation to transmit technical knowledge within an educational setting.Education & ExperienceDiploma in Bakery or Culinary Arts.Minimum 68 years of professional bakery experience.Prior experience as Head Baker, Bakery Supervisor or in a training role preferred.Background in artisan bakery or luxury hospitality is an advantage.Fluent in English; French and Arabic are an advantage.#J-18808-Ljbffr